Red Carrots Glazed with Balsamic Vinegar and Butter Recipe

This weekend I picked up some heirloom red carrots. Red carrots are not as naturally sweet as orange carrots -- so this recipes was a perfect way to bring-out more sweetness. Any carrot will do.

Recipes adapted from The Bon Appetit Cookbook, (Conde Naste Publications, 2008)

Ingredients:
1/2 cup (1 stick) butter
3-1/2 pounds peeled red carrots - whole if small, or halved lengthwise and cut into 2-inch pieces
6 tablespoons sugar
1/3 cup balsamic vinegar - 6 year is ideal
1/4 cup shopped fresh chives

Directions:
Melt butter in heavy large pot over medium heat. Add carrots and saute 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally- about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and sauce is reduced to glaze, stirring frequently - about 12 minutes longer.
Season to taste with salt and pepper. Add chives and toss to combine.

Transfer to bowl and serve.